Lagoon Dining

Aromatic chilli oil: crushed dried chillies, gochugaru, garlic, konbu, Sichuan pepper, star anise, cassia bark, seasoned with salt and sugar and a discreet pinch of secret. It’s giving flavour. Put to very fine use here dressing our pickled baby cucumbers with whipped tahini tofu. Reservations via link in bio or else pull up at the bar and get yourself a bowl of this.

You’d be amazed how deep one truly can dive into a bowl of noodles. For it is along the musing, meandering twists and turns of a noodle that we may be struck with moments of the greatest and most profound inspiration. Whether acted upon or not is an entirely different question. Think the deep thoughts over a bowl of the starchy stuff at the shop. Reservations via link in bio.

Kingfish cured lightly in a salt mix that marries the combined citric forces of lemon and lime zest with the spice and aroma of white pepper, fennel, and star anise (all to most pleasing effect, if we may be so bold). Accompanied in this instance with a housemade dashi vinaigrette, ground and squeezed daikon, the freshest limes sliced wafer thin, and a few choice shreds of shiso, a herb to which we are particularly partial. One for the ages. Doors from 5.30 pm tonight.

Potato dumplings, hot and sour sauce, doubanjiang, enoki. A one-plate meal in and of itself, either that or part of a plethora of plates. Lunch and dinner today. Reservations via link in bio or else walk on in.

Dive in for merriment. Dinner today from 5:30pm. Reservations via link in bio, walk-ins welcome

With the promise of warmer times ahead, that old familiar itch for conviviality and parties and good things on a shared table - joie de vivre itself - perhaps a little dulled as we trudged through the middle of the year and across the Winter Solstice, is reignited. Exercise your joie de vivre at the shop and disappointed you most assuredly will not be! We can accommodate groups of up to 50 people in semi-private or exclusive settings seven days a week for lunch and dinner. Enquire about your next party or function via link in bio.

Octopus skewers barbequed over charcoal and then walloped with a generous whack of house made sambal belacan, chippies on top for the win. It’s all types of a smokey, fishy, spiced, textural umami situation and we’re pretty pleased with it. Reservations via link in bio or else mosey on in for a bar stool.

Our chai siu. It radiates a sort of gentle contentment that is difficult to quantify in the medium of the written word. A richness, a breadth of flavour, a heady, aromatic nose that not so much wafts as it does quite demand our olfactory attention to the exclusion of all else; suspended before us, buoyed aloft on the rest of our senses, mesmerising, pulling us quite irrefutably towards its wonderful promise of satisfaction, of flavour - of joy itself! Good golly gosh! Wander in, book in, or run in.

The promise and possibility of a space. Of a time. And a very good time at that. This is what a function at the shop most assuredly is. Exclusive and semi-private functions available at the shop for groups of up to 50 people. The possibility of a very good time will be manifestly realised at the shop for your next function, get-down, party, shindig, and all else besides. Food and drink and service is never compromised for larger format functions at the shop. Enquire via link in bio.

Lightly cured dressed in kombu tsuyu, shiro dashi, leek and katsuobushi. Fresh lime, shiso and grated daikon give the garnish heft, in this instance. If you think it looks good, it tastes perhaps ten times better. Come and see (or taste, rather) what we mean. Doors from 5.30 pm.

Comfort, flavour, texture, warmth, contentment and satisfaction all in the one bowl! Who knew our steamed egg custard with clams, dressed in preserved black bean was all that? Lunch and dinner today. Walk-ins welcome and reservations via link in bio.

Next Tuesday September 10 we’re teaming up with Enter Via Laundry to collaborate on one of their series of South Asia Club dinners. With Keat’s Malaysian heritage, and the delicious and uniquely complex culinary tradition that comes along with it, and chef Helly’s interpretation and reimagination of the beautiful and spectacularly diverse food from the mountains of India we are very excited indeed. A mashup such as the above is not, we would suggest, one to be missed. Avoid disappointment and book now via link in bio.

Red hot! Functions parties of all manner and scope (up to 50 guests) in exclusive and semi-private settings at the shop. Available outside of our ordinary operating hours, enquire via link in bio.

Thrilled doesn’t really do it justice. But we are truly overjoyed to have our hardwork recognised again this year in the annual restaurant guide. Thank you so very much for the inclusion, and with our eternal and heartfelt gratitude and thanks to our loyal and generous diners, by whose appreciation we are able to continue doing what we do. Every glass and plate has been support for us not only practically, but also encouragement and affirmation on the road we have taken. Thank you!

The weekend is upon us and with it many good things ahead. Usher it in right with us at the shop. Reservations via link in bio, walk-ins welcome.

Wok expressions across four bowls that we’re throwing down for our Chow Down Tuesday, 20/8. Fifty bucks on a Tuesday rarely goes further! Reservations via link in bio.

Japanese Toyama rice steamed and then dried out overnight - the result is a light and fluffy fried rice, each grain of rice distinct from its peers with individual cheer and chew: a sheer joy to eat. The aforementioned rice in a wok with pounded scud chillies and garlic in butter, an egg, morning glory, salted fish, and a generous scatter of crispy fried salted anchovies to finish. A bowl most righteous. Doors from 5.30 pm, reservations via link in bio or else walk on in and pull up at the bar.

Really rather a nice spot to get settled in at the shop. And that’s even before all the good stuff hits the table! We open tonight from 5.30 pm, reservations via link in bio or else walk on in.

Upstairs at the shop, a dedicated haunt for bon vivants. Indeed it can accommodate up to 50 of them! Functions and parties at the shop for refinement and fun and feasting and all the merriment one could possibly hope for. Available during or outside our regular operating hours. Enquire via link in bio.

Xinjiang spiced beef stir-fried rice drop noodles with green chilli, cabbage, and house chilli oil. If you think it sounds good, you’d be quite mistaken. For to describe this bowl as “good” would be an insultingly inaccurate use of the word. Indeed, to describe something quite so sublime as anything less than a thing of great beauty would be an injustice. Seeing is, in this instance, not believing. But eating is. Available at shop 263 now. Lunch and dinner today, walk-ins welcome or else reservations via link in bio.

Roasted rice soy milk pudding with salted coconut cream, vanilla, and puffed sorghum praline. If it sounds just a little naughty that’s because it is. Slapping silly across the menu even at this very moment.

Flavoursome explosives at the shop. All in a day’s work. Lunch and dinner today, reservations via link below or else pull-up curbside and hit the door for a seat at the bar.
https://www.lagoondining.com/reservations

The doors will swing at 5.30 pm and with them your access to all manner of flavour.

Crispy egg noodles drowning in a gravy of the sweetest, freshest chicken stock seasoned with ginger and white pepper, coating - flaunting, really - a glistening cast of prawns, scallops, spring onions, and kai lan. This is chow mein as it ought to be, and perhaps not as you’ve experienced in the past, that’s to say: it’s red hot and considerably better than good. But one of the four bowls we’re smacking down for our Chow Down Tuesday on July 30. Hit the link in bio for reservations.

Our greens. They’re quite something. And although we are closed just at the minute, we thought we’d share our recipe with you to keep you satiated during this long winter (compounded, we must agree, by our closure, short though it is).

WOK TOSSED PAK CHOI, SHIITAKE MUSHROOM, GARLIC, SHAOXING

INGREDIENTS:
Pak choy washed, dried and cut in half 200 g
Shiitake mushroom cut in half 25 g
Vegetable oil 1 tbsp
Minced garlic 1 tsp
Chicken stock (100 ml + a little extra)
Shaoxing 1 tsp
Kuzu slurry 1 tbsp (kuzu or cornstarch with water)
Lagoon Garlic Oil (drizzle)

SEASONING:
White pepper ¼ tsp
Sugar 1 ½ tsp
Salt ½ tsp
Shaoxing 1 tsp
Kombu extract 1 tbsp
Sesame oil 1/4 tsp

METHOD:
1. Pour the oil into a wok and heat over medium flame.
2. Add garlic and stir fry briefly until fragrant.
3. Add the chicken stock, and bring to the boil
4. Add mushrooms, turn down to a simmer and cook for 1-1.5 minutes.
5. Deglaze with shaoxing. Bring back to the boil.
6. Add pak choy and stir fry until wilted (you want the stalks to remain crunchy).
7. Add all of the seasonings and stir fry for 15 seconds.
8. Add the kuzu or cornstarch slurry gradually and bring back to the boil to thicken
and create the sauce. Add more stock if necessary (a little at a time).
9. Add the remaining shaoxing and stir fry for 10 seconds.
10. Turn the heat down and taste the liquid for correct seasoning. You may need to
add more salt, sugar or sesame oil.
11. When you are happy with the seasoning transfer to a serving bowl and drizzle
with (Lagoon) garlic oil.